The word “casserole” conjures up images of canned cream of-fill-in-the-blank soup from my childhood. I grew up in the Midwest, in a household that watched the price of milk and bought in bulk when it went on sale, which meant that we were no stranger to casseroles of the tuna variety and others. While my food tastes have changed and so have my parents’ tastes, right along with their income, I still occasionally call home for a childhood recipe when I’m looking for a one-pot meal to satisfy my children and the child who still lives in me.

Simply put, while the name is old-fashioned, a casserole is just a one-pot meal with the protein starch and vegetable all in one dish. Preferably with a crispy topping, please. Casseroles from our past don’t have to include canned soup to be hearty, one-pot meals. And they don’t have to be something only served for a weeknight dinner. Served in individual bowls or large ramekins and topped with a garnish, you quickly turn an everyday meal into a simple meal fit for entertaining.

This is a wonderful comfort meal for a snowy, winter evening, with friends or just family.

For the mushrooms and Swiss chard:
Preheat oven to 400°. Place the mushrooms and Swiss chard on a roasting pan and sprinkle with oil, salt and pepper. Roast for 40-45 minutes. The Swiss chard may be done before the mushrooms at about 30 minutes. It’s done when it’s wilted and the stems are tender. Remove the Swiss chard with tongs and transfer to a medium sized bowl. Toss with balsamic vinegar. Continue to cook the mushrooms until they begin to get darker on the edges. When the mushrooms are done, let them cool briefly and then slice thinly into long strips.

For the potatoes:
Place the potatoes in a medium stockpot and cover with salted water. Bring to a boil and reduce to a simmer. Simmer for 30-40 minutes or until the potatoes are tender when poked with a fork. Drain the water; add the butter, milk and salt and whip with a hand mixer.

Reduce oven heat to 350°. In four 2-cup oven proof bowls, layer the potatoes, mushrooms and Swiss chard, beginning and ending with the potatoes. Sprinkle with goat cheese and bake for 15-20 minutes or until the edges of the potatoes begin to brown.

Let me know how it turns out, Amanda! Looking forward to seeing you in August. Seems like a long ways from now, huh?
Annie

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About Me

For over 30 years I have honed my craft with both knife and pen. I cook on both my wood burning stove aboard the Maine windjammer J&E Riggin and at home on my Vulcan gas stove. I have written and published two cookbooks and am currently writing my third.
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